Haydeé Paredes
TIERRA DEL FUEGO
A professional chef with a 26-year career, from the interior of the province of Buenos Aires, of humble origins and with a deep knowledge of rural production. Haydeé has an exceptional life story: one of work, sacrifice, commitment and high standards that challenged her to push her abilities and skills to the limit, both in the kitchen and in business. Without a doubt, a chef committed to signature cuisine who values and makes the most of what her surroundings provide, constantly surpassing herself.
Since 2007, Haydeé has multiplied her skills and abilities by leading and being part of outstanding kitchens at the End of the World, a place visited by discerning gourmets in search of groundbreaking culinary experiences. From 2014 to 2016 she worked through every station in the kitchen to earn her place and take on the leading role of head chef.
Since then, she has established herself as executive chef of the prestigious and exclusive “Los Cauquenes Resort + Spa + Experiences”, on the shores of the legendary Beagle Channel. This establishment has been a privileged witness to Haydeé’s long journey, one that exceeded every expectation: today she is the creative force behind the delicacies that the exclusive “Reinamora” restaurant offers the guests of “Los Cauquenes Resort + Spa + Experiences”. Haydeé is a devoted guardian of the organic produce grown in the Resort’s garden, which brings a touch of distinction and great added value to her gourmet offering, creating magical dishes that awaken the senses.
Reinamora Restaurant · Ushuaia
Recipe · Haydeé Paredes: Patagonian toothfish with lenga-smoked kabocha squash emulsion
- Patagonian toothfish — 300 g
- Kabocha squash — 1
- Pepper, the zest of one lemon and thyme to marinate the fish for a few minutes
- Aceite de Oliva Extra Virgen by Argentine Delights — 50 cc
- Cristales de Sal Marina Atlántica de Península Valdés con Trufa Negra by Argentine Delights
METHOD
Marinate the portion of toothfish with freshly ground pepper, thyme and lemon zest. Keep in the refrigerator.
Meanwhile, burn a log of lenga wood on a grill or similar to create smoke, and place over it a rack with the kabocha squash cut in half until it takes on a deep toasted colour. Remove and finish in the oven until soft.
Let it cool slightly and purée it in a blender. Add olive oil in a thin stream until a smooth emulsion forms. Set aside.
Sear the fish in a very hot pan, skin side first. Finish cooking in the oven for 10 minutes.
Remove and scatter over it the Cristales de Sal Marina Atlántica de Península Valdés con Trufa Negra by Argentine Delights to awaken it and appreciate the majesty of its aroma.
On a plate, place a spoonful of the emulsion, the toothfish on top, and add a line of Cristales de Sal Marina Atlántica de Península Valdés con Trufa Negra to one side. Serve with a few fresh rocket leaves. And enjoy this Fuegian delicacy from the End of the World!